New Mum’s Food Adventures

I made Lamington fingers because I was worried the cake would be too fragile and I made the icing quite wet so it might help keep the cakes moist.

I had an idea to make meringue for my cake to be a sponge cake and the next day I saw a recipe from a celiac cook. She is very talented and it confirmed my idea for my approach. I have no measurements yet as I went in totally blind. I used my soufflé pancake recipe as my main base but I added almond flour. Equal parts to my flour. It really needed more baking powder but next time and next time I will take better notes for the recipe measurements.

Overall it went well. I cooked it in a square pan which was sitting in a baking tray with some water. It steamed well and had a lovely golden outside. It was spongey, soft and moist from the almond flour. The almond flour gave it the structure it needed. I had the icing thick but runny so I dipped it in my chocolate icing and then coconut. Let it sit at room temp and they were a huge hit.

It’s one of those simple treats that is well loved in Australia but there’s not many gluten free recipes. I plan to reattempt this because mine were slightly too dense and I feel like one more teaspoon of baking powder would have made all the difference.